CN116458631A - Gamma-aminobutyric acid-containing flour ball and preparation method thereof - Google Patents
Gamma-aminobutyric acid-containing flour ball and preparation method thereof Download PDFInfo
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- CN116458631A CN116458631A CN202310564073.2A CN202310564073A CN116458631A CN 116458631 A CN116458631 A CN 116458631A CN 202310564073 A CN202310564073 A CN 202310564073A CN 116458631 A CN116458631 A CN 116458631A
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- Prior art keywords
- gamma
- aminobutyric acid
- powder
- tapioca starch
- distarch phosphate
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 191
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 96
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 94
- 235000013312 flour Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 235000019698 starch Nutrition 0.000 claims description 58
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 54
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- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 50
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 50
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 50
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 35
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 34
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 2
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- 239000000940 FEMA 2235 Substances 0.000 description 2
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- 239000004288 Sodium dehydroacetate Substances 0.000 description 2
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- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
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- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 description 2
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- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 2
- KINGXFAMZNIVNL-SXQDSXCISA-N safflor yellow A Natural products OC[C@@H]1O[C@H]2[C@H](OC3=C2C(=O)C(=C(O)C=Cc4ccc(O)cc4)C(=O)[C@]3(O)[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)[C@@H](O)[C@H]1O KINGXFAMZNIVNL-SXQDSXCISA-N 0.000 description 2
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- 235000017454 sodium diacetate Nutrition 0.000 description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 2
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- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a gamma-aminobutyric acid-containing powder and a preparation method thereof, wherein the adhesive strength of the powder is more than 85g, the elasticity is more than 40%, and the leakage rate of gamma-aminobutyric acid is less than 3%. The gamma-aminobutyric acid-containing flour ball provided by the invention has higher nutritive value, gamma-aminobutyric acid loading capacity and lower gamma-aminobutyric acid leakage rate.
Description
Technical Field
The invention belongs to the technical field of starch finished product preparation, and particularly relates to a gamma-aminobutyric acid-containing flour ball and a preparation method thereof.
Background
In recent years, milk tea and other beverages are deeply favored by consumers, and beverage shops are spread over streets and alleys. The small materials in the milk tea are also rich in variety, such as explosive beads, mesona chinensis benth, rice sweet potatoes and the like. Among them, the most popular, and popular, morelia pearls. With the improvement of life quality of people, research on adding functional active substances into milk tea small powder is also gradually increasing.
As is well known, gamma-aminobutyric acid is a non-protein amino acid with bioactive function, and has physiological effects of improving sleeping quality of organisms, reducing blood pressure and the like. Exogenously ingested gamma-aminobutyric acid can improve the anti-stress ability of the body, stimulate the body, relieve anxiety or depression caused by stress through neuroendocrine pathways, and further improve sleep quality. In a fast-paced life, people are prone to sleep difficulties due to great stress, and the problem can be alleviated to a certain extent by taking exogenous gamma-aminobutyric acid. The gamma-aminobutyric acid is added into the current popular pearl powder, so that the edible value of the pearl powder can be increased, the pearl powder is rich in certain health care function, and no pearl powder added with the gamma-aminobutyric acid is found in the prior art.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide the powder circle containing gamma-aminobutyric acid.
In order to solve the technical problems, the invention provides the following technical scheme: a gamma-aminobutyric acid containing wafer comprising: the strength of the pearl powder gel is more than 85g, the elasticity is more than 40%, and the leakage rate of gamma-aminobutyric acid is less than 3.0%.
As a preferable scheme of the gamma-aminobutyric acid containing powder circle, the invention comprises the following steps: including tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, and gamma-aminobutyric acid.
As a preferable scheme of the gamma-aminobutyric acid containing powder circle, the invention comprises the following steps: the ratio of tapioca starch to hydroxypropyl distarch phosphate is (0.1-5): 1.
as a preferable scheme of the gamma-aminobutyric acid containing powder circle, the invention comprises the following steps: the sodium carboxymethyl cellulose accounts for 0.3 to 2 percent of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
As a preferable scheme of the gamma-aminobutyric acid containing powder circle, the invention comprises the following steps: the gamma-aminobutyric acid accounts for 0.1-18% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
As a preferable scheme of the gamma-aminobutyric acid containing powder circle, the invention comprises the following steps: the wafer also includes additives acceptable in the food arts.
Another object of the present invention is to provide a method for preparing a gamma-aminobutyric acid containing wafer, comprising the steps of:
step (1): the prefabricated powder comprises tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose and gamma-aminobutyric acid;
step (2): carrying out dry heat treatment on the prefabricated powder;
step (3): mixing the pre-prepared powder after the dry heat treatment with an aqueous solution to prepare dough;
step (4): the dough is prepared into raw flour balls.
As a preferred embodiment of the method for producing a gamma-aminobutyric acid containing wafer according to the present invention, wherein: in the step (1), the ratio of the tapioca starch to the hydroxypropyl distarch phosphate is (0.1-5): 1.
as a preferred embodiment of the method for producing a gamma-aminobutyric acid containing wafer according to the present invention, wherein: in the step (1), sodium carboxymethyl cellulose accounts for 0.3-2% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate, and gamma-aminobutyric acid powder accounts for 0.1-18% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
As a preferred embodiment of the method for producing a gamma-aminobutyric acid containing wafer according to the present invention, wherein: in the step (3), the ratio of the aqueous solution to the pre-prepared powder is 5-15:20. The invention has the beneficial effects that:
(1) When the preparation method is used for preparing the flour balls, the tapioca starch and the hydroxypropyl distarch starch with certain quality are compounded, so that the taste of the flour balls can be improved, and the curing time of the flour balls can be reduced;
(2) According to the invention, gamma-aminobutyric acid is added into the flour ball, so that a certain nutritional value can be given to the flour ball;
(3) The invention can improve the carrying capacity of the gamma-aminobutyric acid in the powder circle and simultaneously reduce the leakage rate of the gamma-aminobutyric acid.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
FIG. 1 is a physical view of a raw meal round produced in example 1 of the present invention;
FIG. 2 is a schematic diagram of the dough produced in comparative example 1 of the present invention;
FIG. 3 is a schematic diagram of the dough produced in comparative example 4 of the present invention.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The application provides a powder circle containing gamma-aminobutyric acid, wherein the strength of the powder circle gel is more than 85g, the elasticity is more than 40%, and the leakage rate of the gamma-aminobutyric acid is less than 3.0%. When the strength of the powder round glue is more than 85g and the elasticity is more than 40%, the powder round has better taste, and when the strength and the elasticity of the powder round glue are lower than the above values, the powder round is softer and has poorer taste.
Furthermore, in order to ensure that the round pearl has better elasticity and chewy taste, the strength of the round pearl gel is 90-125 g, the elasticity is 40-50%, and the leakage rate of gamma-aminobutyric acid is less than 3.0%.
Gamma-aminobutyric acid, the name of 4-aminobutyric acid (gamma-aminobutyric acid, GABA for short), the chemical formula is C 4 H 9 NO 2 Is an amino acid that is widely found in vertebrates, plants, and microorganisms. Gamma-aminobutyric acid is an important central nervous system inhibitory neurotransmitter, which has good water solubility and thermal stability. It has been confirmed that gamma-aminobutyric acid has edible safety, and can be used for producing foods such as beverages, and intake of a certain amount of gamma-aminobutyric acid has physiological effects of improving sleep quality of organism, lowering blood pressure, etc.
The nutritional value of the powder ball can be improved by adding the gamma-aminobutyric acid into the powder ball, but the addition of the gamma-aminobutyric acid can influence the molding of the powder ball so as to influence the adhesive strength and the elasticity of the powder ball, and the higher the addition amount of the gamma-aminobutyric acid is, the larger the influence on the adhesive strength and the elasticity is; higher gamma-aminobutyric acid loading also increases the leakage rate of gamma-aminobutyric acid. The provided flour ball reduces the leakage rate of gamma-aminobutyric acid and ensures the adhesive strength and elasticity of the flour ball while ensuring high-loading gamma-aminobutyric acid, so that the flour ball has the nutritional value of gamma-aminobutyric acid and good elasticity and chewy taste.
Meanwhile, pigment is generally added into the pearl powder to beautify the appearance and attract consumers, and the pigment leakage rate of the pearl powder is increased by adding the gamma-aminobutyric acid, wherein the pigment leakage rate of the pearl powder is less than 3.6%.
The application provides a gamma-aminobutyric acid-containing flour ball which comprises tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose and gamma-aminobutyric acid.
Tapioca starch is a powder of tapioca which is dehydrated and dried after starch extraction, and is widely used in food formulations, such as baked products, and also in the manufacture of extruded snack foods and tapioca beads.
Hydroxypropyl distarch phosphate, alias hydroxypropyl distarch phosphate, formula C 44 H 79 O 35 P is a common food additive and has a certain thickening effect.
Sodium carboxymethyl cellulose (CMC), a carboxymethylated derivative of cellulose, of the formula [ C 6 H 7 O 2 (OH) 2 OCH 2 COONa] n Is a thickening agent, has good functional characteristics, so that the thickening agent is widely applied to the food industry, and promotes the rapid and healthy development of the food industry to a certain extent. For example, the emulsion can be used for stabilizing the yogurt drink and increasing the viscosity of the yogurt system due to certain thickening and emulsifying effects; because of certain hydrophilicity and rehydration, the modified water-based flour food can be used for improving the edible quality of flour foods such as bread, steamed bread and the like, prolonging the shelf life of flour food products and improving the taste; because it has certain gelation effect, it is beneficial for food to form gel better, and can be used for preparing jelly and jamThe method comprises the steps of carrying out a first treatment on the surface of the The edible coating material can also be used as an edible coating material to be compounded with other thickening agents, and can be smeared on the surfaces of some foods to keep the foods fresh to the greatest extent, and the edible coating material does not cause adverse effects on human health. Sodium carboxymethyl cellulose is therefore an ideal food additive.
In some embodiments of the present application, the ratio of tapioca starch to hydroxypropyl distarch phosphate in the wafer is (0.1-5): 1, preferably (0.3-3): 1. for example, the ratio of tapioca starch to hydroxypropyl distarch phosphate may be 5: 1. 4.5: 1. 4: 1. 3.5: 1. 3: 1. 2.5: 1. 2: 1. 1.5: 1. 1: 1. 0.9: 1. 0.8: 1. 0.7: 1. 0.6: 1. 0.5: 1. 0.4: 1. 0.3: 1. 0.2: 1. 0.1:1 or any range therebetween.
In some embodiments of the present application, in the said meal, sodium carboxymethylcellulose comprises 0.3% to 2%, preferably 0.5% to 1.5% by weight of the total mass of tapioca starch and hydroxypropyl distarch phosphate. For example, sodium carboxymethyl cellulose may comprise 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2% or any range therebetween of the total mass of tapioca starch and hydroxypropyl distarch phosphate.
In some embodiments of the present application, in the described wafer, gamma-aminobutyric acid comprises 0.1% -18%, preferably 5% -16% of the total mass of tapioca starch and hydroxypropyl distarch phosphate in weight percent. For example, gamma-aminobutyric acid may comprise 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1% or any range therebetween of the total mass of tapioca starch and hydroxypropyl distarch phosphate.
In some embodiments of the present application, the wafer further comprises food-acceptable additives including food-acceptable preservatives, food colors, fragrances, and the like, including benzoic acid and salts, potassium sorbate, sodium dehydroacetate, propyl parahydroxybenzoate, calcium propionate, sodium diacetate, and the like; the food color comprises caramel, curcumin, safflower yellow, lac red, lycopene, erythrosine, carotene, etc.; the essence comprises natural essence, artificial synthetic essence, essence prepared by microorganism method, etc. The amount of the additive to be added can be freely selected by those skilled in the art according to actual needs.
In some preferred embodiments of the present application, the wafer further comprises food coloring.
The application provides a method for preparing the gamma-aminobutyric acid-containing powder circle, which comprises the following steps:
step (1): the prefabricated powder comprises tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose and gamma-aminobutyric acid;
step (2): carrying out dry heat treatment on the prefabricated powder;
step (3): mixing the pre-prepared powder after the dry heat treatment with an aqueous solution to prepare dough;
step (4): the dough is prepared into raw flour balls.
The dough preparation in the step (3) may be performed by a dough preparation method commonly used in the art, for example, mixing the pre-powder with an aqueous solution, stirring, and kneading to form a dough; the preparation of the raw meal in the step (4) may be carried out by a method commonly used in the art, for example, the dough may be extruded, cut into strips, and pelletized to obtain the raw meal. The present invention is not particularly limited as long as dough and raw meal round can be obtained in the above steps.
After the raw meal round is obtained, in order to keep a better form of the meal round, the raw meal round can be polished by referring to a common meal round treatment method in the field, and a specific mode of polishing treatment can be freely selected by a person skilled in the art, so that the application is not particularly limited.
The prepared raw flour balls can be eaten instantly or packaged and stored, and in order to facilitate the storage of the raw flour balls, a layer of starch, such as tapioca starch, corn starch, potato starch, mung bean starch and other starch acceptable in the food field, can be wrapped on the surface of the raw flour balls, and are subjected to drying, packaging, sterilization and other treatments.
In some embodiments of the present application, the ratio of tapioca starch to hydroxypropyl distarch phosphate in the preparation of the pre-powder is (0.1-5): 1, preferably (0.3-3): 1. for example, the ratio of tapioca starch to hydroxypropyl distarch phosphate may be 5: 1. 4.5: 1. 4: 1. 3.5: 1. 3: 1. 2.5: 1. 2: 1. 1.5: 1. 1: 1. 0.9: 1. 0.8: 1. 0.7: 1. 0.6: 1. 0.5: 1. 0.4: 1. 0.3: 1. 0.2: 1. 0.1:1 or any range therebetween.
In some embodiments of the present application, the sodium carboxymethyl cellulose is added to the preparation of the prefabricated powder in an amount of 0.3% to 2%, preferably 0.5% to 1.5% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate. For example, sodium carboxymethyl cellulose may comprise 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2% or any range therebetween of the total mass of tapioca starch and hydroxypropyl distarch phosphate.
In some embodiments of the present application, the pre-powder preparation is such that the gamma-aminobutyric acid added is 0.1% -18%, preferably 5% -16% of the total mass of tapioca starch and hydroxypropyl distarch phosphate. For example, gamma-aminobutyric acid may comprise 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1% or any range therebetween of the total mass of tapioca starch and hydroxypropyl distarch phosphate.
In some embodiments of the present application, the temperature of the dry heat treatment is 45 ℃ to 85 ℃, for example, 45 ℃, 50 ℃, 55 ℃,60 ℃, 65 ℃, 70 ℃,75 ℃, 80 ℃, 85 ℃, or any range therebetween.
In some embodiments of the present application, the humidity of the dry heat treatment is 45% -85%, for example, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% or any range therebetween.
In some embodiments of the present application, the time of the dry heat treatment is 0.5h to 8h, for example, may be 0.5h, 1h, 2h, 3h, 4h, 5h, 6h or any range therebetween.
In some embodiments of the present application, the aqueous solution may be an aqueous solution to which food-acceptable additives including food-acceptable preservatives including benzoic acid and salts, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, sodium diacetate, and the like, food colors, fragrances, and the like are added in the dough kneading step; the food color comprises caramel, curcumin, safflower yellow, lac red, lycopene, erythrosine, carotene, etc.; the essence comprises natural essence, artificial synthetic essence, essence prepared by microorganism method, etc. The amount of the additive to be added can be freely selected by those skilled in the art according to actual needs.
In some embodiments of the present application, the caramel color hot solution is added to the pre-powder after the dry heat treatment while stirring, and the dough is uniformly kneaded to form a dough after the flocculent cake is formed.
In some embodiments of the present application, the ratio of the aqueous solution to the pre-powder in the dough kneading step is 5-15:20, preferably 9-11:20, and may be, for example, 5:20. 6: 20. 7: 20. 8: 20. 9: 20. 10: 20. 11: 20. 12: 20. 13: 20. 14: 20. 15:20 or any range therebetween.
The materials used in the tests and the test methods are described generally and/or specifically in this application, and in the examples below, the reagents or apparatus used, without reference to the manufacturer, are conventional reagent products commercially available from Cia Biotech Co., ltd.
Example 1
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 2
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of an aqueous solution containing caramel pigment (pigment content: 2%) was added to the pre-powder with stirring, and after the formation of flocculent agglomerates, the dough was kneaded uniformly until it was formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 3
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 18g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of an aqueous solution containing caramel pigment (pigment content: 2%) was added to the pre-powder with stirring, and after the formation of flocculent agglomerates, the dough was kneaded uniformly until it was formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 4
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 24g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of an aqueous solution containing caramel pigment (pigment content: 2%) was added to the pre-powder with stirring, and after the formation of flocculent agglomerates, the dough was kneaded uniformly until it was formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 5
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 30g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of an aqueous solution containing caramel pigment (pigment content: 2%) was added to the pre-powder with stirring, and after the formation of flocculent agglomerates, the dough was kneaded uniformly until it was formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 6
Step (1): 160g of tapioca starch, 40g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 7
Step (1): 120g of tapioca starch, 80g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 8
Step (1): 80g of tapioca starch, 120g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 9
Step (1): 40g of tapioca starch, 160g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 10
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 1g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 11
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 3g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 12
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 70g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 13
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 130g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Example 14
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round prefabricated powder for 6 hours at 45 ℃ and 75% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Comparative example 1
Step (1): 100g of tapioca starch, 100g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 40g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 6 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Comparative example 2
Step (1): 200g of tapioca starch, 2g of sodium carboxymethylcellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Comparative example 3
Step (1): 200g of hydroxypropyl distarch phosphate, 2g of sodium carboxymethyl cellulose and 32g of gamma-aminobutyric acid are respectively weighed and stirred in a container until being uniformly mixed, and the round pre-powder is obtained.
Step (2): and (3) carrying out dry heat curing treatment on the prepared round pre-powder for 2 hours at 60 ℃ and 60% humidity.
Step (3): 110g of aqueous solution is added into the pre-powder while stirring, and the mixture is uniformly kneaded until the flocculent agglomerate is formed.
Step (4): putting the prepared dough into a flour-round machine, and preparing into raw flour balls after three steps of extrusion, slitting and pelleting.
Comparative example 4
The round powder was prepared according to example 1, and the preform powder was not subjected to dry heat treatment.
Comparative example 5
The preparation method of the common flour ball in the field is adopted, namely 200g of tapioca starch, 2g of sodium carboxymethyl cellulose and 2.2g of caramel color are respectively weighed, 60g of water are mixed together and uniformly stirred, then the mixture is sent into a flour ball roller, a little water and 1g of tapioca starch are sequentially added while rolling, and thus, the food sent out from the roller is the flour ball.
Comparative example 6
A wafer was prepared in accordance with example 1, without adding gamma-aminobutyric acid.
Example 15 texture analysis
The physical property analyzer was used to analyze the texture of the cooked pearl powder after 5 minutes, and the effect of the pearl powder prepared in each example and comparative example on the strength and elasticity of the cured pearl powder was measured, and the measured data are shown in Table 1.
EXAMPLE 16 leakage Rate of gamma-aminobutyric acid
The leakage rate of gamma-aminobutyric acid in the pearl powder circles prepared in each example and comparative example was measured by high performance liquid chromatography.
The specific method comprises the following steps: 1 part by mass of the wafer is weighed, 10 parts by mass of water is added into a pot, the wafer is put into the pot after the water is boiled, the wafer is fished out after stewing for 5min, the mass of the residual water in the pot is weighed, the content of gamma-aminobutyric acid in the boiled liquid is measured by utilizing HPLC, and the leakage rate is calculated, and the measured result is shown in table 1.
EXAMPLE 17 pigment leakage Rate
The pigment leakage rate of the pearl powder circles prepared in each example and the control example is measured by adopting a colorimetric method.
The specific method comprises the following steps: 1 part by mass of the wafer is weighed, 10 parts by mass of water is added into a pot, the wafer is put into the pot after the water is boiled, the wafer is fished out after stewing for 5min, the mass of the residual water in the pot is weighed, the OD value of the water at 610nm is measured by using a spectrophotometer, the pigment leakage rate in the cured wafer is calculated, and the measured result is shown in Table 1.
TABLE 1
The balls prepared in examples 1-14 were cooked for 5min and were obtained according to Table 1, the gum strength and elasticity of the balls prepared in examples were within acceptable ranges, demonstrating that the balls prepared in examples of the present invention had good elasticity and chewy mouthfeel; comparative example 2 a wafer made of pure tapioca starch was not easily cooked after stewing for 5min, had a hard core inside and had a hard taste; comparative example 3 a wafer made from pure hydroxypropyl distarch phosphate had a tough mouthfeel with no chewing.
According to the embodiment of the invention, the leakage rate of the gamma-aminobutyric acid can still be controlled within 3% after stewing for 5min while the gamma-aminobutyric acid with high loading is carried out. The technical scheme of the invention can effectively reduce the leakage rate of gamma-aminobutyric acid. Control 1 added with higher gamma-aminobutyric acid to make the dough wet sticky and unable to be formed, and the obtained dough is shown in fig. 2; comparative example 3 the leakage rate of gamma-aminobutyric acid from a round powder made of pure hydroxypropyl distarch phosphate was high, reaching 3.12%, whereas the leakage rate of gamma-aminobutyric acid of example 1 was only 2.36%.
As shown in fig. 3, the dough obtained in comparative example 4 was not subjected to the dry heat treatment, and it is clear from fig. 3 that the formation of the dough was affected by the absence of the dry heat treatment.
Comparative example 5A pellet was prepared by a method commonly used in the art, and the pigment leakage rate in the obtained pellet was as high as 5.74% in the same amount as in example 2.
Comparative example 6 was free of gamma-aminobutyric acid, and the obtained dough was loose, easy to crack and poor in moldability.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (10)
1. A gamma-aminobutyric acid-containing flour ball is characterized in that: the strength of the rubber powder is more than 85g, the elasticity is more than 40%, and the leakage rate of gamma-aminobutyric acid is less than 3.0%.
2. A gamma-aminobutyric acid-containing flour ball is characterized in that: including tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, and gamma-aminobutyric acid.
3. The wafer of claim 2, wherein: the ratio of tapioca starch to hydroxypropyl distarch phosphate is (0.1-5): 1.
4. a wafer according to claim 2 or 3, wherein: the sodium carboxymethyl cellulose accounts for 0.3 to 2 percent of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
5. The wafer according to any one of claims 2-4, wherein: the gamma-aminobutyric acid accounts for 0.1-18% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
6. The wafer according to any one of claims 2-5, wherein: the wafer also includes additives acceptable in the food arts.
7. A method for preparing the gamma-aminobutyric acid containing wafer of claim 1 or the gamma-aminobutyric acid containing wafer of claims 2-6, characterized in that: the method comprises the following steps:
step (1): the prefabricated powder comprises tapioca starch, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose and gamma-aminobutyric acid;
step (2): carrying out dry heat treatment on the prefabricated powder;
step (3): mixing the pre-prepared powder after the dry heat treatment with an aqueous solution to prepare dough;
step (4): the dough is prepared into raw flour balls.
8. The method of manufacturing according to claim 7, wherein: in the step (1), the ratio of the tapioca starch to the hydroxypropyl distarch phosphate is (0.1-5): 1.
9. the preparation method according to claim 7 or 8, characterized in that: in the step (1), sodium carboxymethyl cellulose accounts for 0.3-2% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate, and gamma-aminobutyric acid accounts for 0.1-18% of the total mass of the tapioca starch and the hydroxypropyl distarch phosphate.
10. The preparation method according to any one of claims 7 to 9, characterized in that: in the step (3), the ratio of the aqueous solution to the pre-prepared powder is 5-15:20.
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| CN202310564073.2A CN116458631A (en) | 2023-05-18 | 2023-05-18 | Gamma-aminobutyric acid-containing flour ball and preparation method thereof |
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| CN202310564073.2A CN116458631A (en) | 2023-05-18 | 2023-05-18 | Gamma-aminobutyric acid-containing flour ball and preparation method thereof |
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| CN202310564073.2A Pending CN116458631A (en) | 2023-05-18 | 2023-05-18 | Gamma-aminobutyric acid-containing flour ball and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016165272A (en) * | 2015-03-09 | 2016-09-15 | 宜蘭食品工業股▲フン▼有限公司 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| CN109496809A (en) * | 2018-12-07 | 2019-03-22 | 江西省农业科学院 | A kind of production method rich in γ-aminobutyric acid sprouted unpolished rice |
| CN115316650A (en) * | 2022-07-25 | 2022-11-11 | 湖北工业大学 | Slow-digestion pearl rice ball containing resistant compound and preparation method thereof |
| CN115868622A (en) * | 2021-09-29 | 2023-03-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant pearl powder ball and preparation method thereof |
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- 2023-05-18 CN CN202310564073.2A patent/CN116458631A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016165272A (en) * | 2015-03-09 | 2016-09-15 | 宜蘭食品工業股▲フン▼有限公司 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| CN109496809A (en) * | 2018-12-07 | 2019-03-22 | 江西省农业科学院 | A kind of production method rich in γ-aminobutyric acid sprouted unpolished rice |
| CN115868622A (en) * | 2021-09-29 | 2023-03-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant pearl powder ball and preparation method thereof |
| CN115316650A (en) * | 2022-07-25 | 2022-11-11 | 湖北工业大学 | Slow-digestion pearl rice ball containing resistant compound and preparation method thereof |
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